SHEERMAL

Refined flour   500 g

Sugar                    7 g  

Yeast                     7 g  

Milk                        200 ml                                                                                                   

Salt                       3 g  

Saffron               2 g  

Butter/ghee     50 g

PROCEDURE 

1.    Ferment yeast by adding sugar, salt and water.

2.    Take refined flour and add this yeast mixture to the it and mix.

3.    Add milk to refined flour to form a very soft and sticky dough. Allow to ferment until the dough rises in volume.

4.    In small katori add warm milk and add saffron, to have yellow color.

5.    Once the dough is fermented. Make small balls of it and roll it with rolling pin to medium thickness.

6.    Prick the disc with fork. Apply saffron milk to have yellow color.

7.    Cook it in Tandoor or Bake it in oven at temp of 200 c for 10 mins.